| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 4 |
|
Cloves garlic, minced |
| 1/2 |
c |
Snow peas, sliced |
| 1/2 |
c |
Thinly sliced Napa cabbage |
| 1 |
|
Carrot, grated |
| 1 |
cn |
(8 ounce) water chestnuts, drained and sliced |
| 1/2 |
|
Red bell pepper, julienned |
| 1/2 |
c |
Orange juice |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Cold water |
| 2 |
ts |
Cornstarch |
| 1 |
ds |
Red pepper |
| 1/2 |
lb |
Firm tofu, cut into 1-inch cubes, sauteed with Herbes de Provence |
| 6 |
oz |
Cooked soba or low-fat Ramen noodles (up to 8) |
INSTRUCTIONS
PICK OF THE DAY SHOW #PD1BO6
TOFU & VEGETABLES STIR FRIED IN ORANGE JUICE WITH A BIT OF OIL AND SOY
SAUCE
In a large non-stick skillet, heat oil, add garlic then vegetables and
cover. Cook over high heat for about 4 to 5 minutes. Then lower heat and
add orange juice, soy sauce and continue to cook 3 to 5 minutes longer. To
cold water, add cornstarch and make a paste. Stir cornstarch mixture into
vegetables to thicken. Cook 3 to 5 minutes longer and add red pepper, tofu
and noodles. Toss well, coating noodles with sauce and serve.
Yield: 4 to 6 servings
Posted to Digest eat-lf.v097.n172 by "Tina D. Bell"
<tdbell@altair.csustan.edu> on Jul 7, 1997
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